With Easter just around the corner, it’s time to consider what should be the piece de resistance of this year’s Easter dinner. There are many options: ham, prime rib, salmon, pork loin, Cornish game hens, but our favorite is roast lamb. There is nothing like the smell of lamb roasting in the oven, as your family gathers (virtually or physically) to share this holiday meal.

The trick is to pick the right cut of lamb to roast, that being either a leg of lamb (without the shank) bone-in or boneless, or a rack of lamb which is the cut with the rib bones or chops. The meat needs to be brought up to room temperature before starting the preparations, and always err on the side of being overly generous with the seasonings. We have two recipes to suggest, one with a French twist that uses as its cut of choice rack of lamb, the other is a Greek influenced leg of lamb.

Our rack of lamb recipe uses as its main seasoning the classic French blend Herbes de Provence. This delicate mixture of herbs from southern France has its signature ingredient culinary lavender, which is blended with basil, thyme, marjoram, chervil, and rosemary. It is an aromatic flavorful rub, which melds well with flavor of the lamb. For a rare rack of lamb, cook until the internal temperature is 110 degrees and for medium rare 120-125 degrees.

The main seasonings used in our Greek leg of lamb recipe are slivers of fresh garlic and a generous rub made of Mediterranean oregano, salt, pepper, and freshly squeezed lemon juice. Small slits of 1 inch deep are made all around the leg into which alternately slivers of garlic and crumbled feta cheese are inserted. For a medium leg of lamb, the internal temperature should reach 135 degrees.

Happy Easter! And enjoy your roast lamb dinner!

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